Grilled Ginger Chicken Thai Peanut Sauce Asian Linguini


Ingredients:
  • 1  Pkg of Rossi Pasta Asian Noodle Linguini
  •   For Chicken
  • 4 - 4  ounce  chicken breasts
  • 1/4   cup  fresh grated ginger
  • 1  tablespoon  sesame oil
  • 1/4  cup  fresh chopped garlic
  •   salt & pepper to taste
  •   For sauce
  • 4  garlic cloves, chopped
  • 1/4  teaspoon  dried hot pepper flakes
  • 1  tablespoon  vegetable oil
  • 1  teaspoon  tomato paste
  • 4  tablespoon  creamy peanut butter
  • 1/4  cup  heavy cream
  • 2   tablespoon  hoisin sauce
  • 2  slices of fresh lime
  • 1  teaspoon  fresh chopped cilantro (and extra for garnish)
  • 3/4  cup  water
  • 2  ounce  canned coconut milk
  • 1  tablespoon  soy sauce
Directions:
Marinate chicken breasts with garlic, oil and ginger for approximately 30 minutes up to 1 hour covered in refridgerator.

Remove chicken from cooler, remove excess marinade and grill on charbroiler until internal temperature of 165 degrees is reached. Reserve.

For sauce: Heat oil in medium sauce pan over medium heat. Saute garlic and pepper flakes until garlic is golden.

Add all remaining ingredients (excluding chopped cilantro). Simmer until thick.

Heat cooked pasta and pile approximately 3 ounces onto center of plate. Top with grilled chicken and drizzle with sauce. Garnish with chopped cilantro.